Braised Short Ribs Recipe

Prep and season

Pat the short ribs dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Lightly dust the ribs with the all-purpose flour, shaking off any excess; this helps with browning and will slightly thicken the braising liquid.

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add the neutral oil. When shimmering, add the short ribs in a single layer (work in batches if necessary) and brown on all sides 3–4 minutes per side until a deep mahogany color develops. Remove browned ribs to a plate and set aside. If the pot becomes very dark, wipe out excess burnt bits with a paper towel, leaving fond.

Reduce heat to medium, add the unsalted butter to the pot and let melt to mix with the fond.

Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, for 6–8 minutes until softened and beginning to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes, stirring, to slightly caramelize the paste and remove raw flavor.

Pour in the dry red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce the wine by about half (3–5 minutes) to concentrate flavor.

Return the browned short ribs to the pot. Add the beef stock and the optional demi-glace, along with the thyme sprigs, bay leaves, and whole peppercorns. The liquid should come about two-thirds up the sides of the ribs; add a little more stock or water if necessary to reach that level.

Bring the pot to a gentle simmer on the stovetop, then cover and transfer to a preheated oven at 325°F (160°C). Braise until the short ribs are fork-tender, about 2.5 to 3 hours. Check once after 90 minutes to ensure steady simmer; if too vigorous, slightly open lid or lower oven temp.

While the ribs are finishing (during the last 20–30 minutes of braise), cook the diced Michigan bacon in a medium skillet over medium heat until the fat renders and the bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving the rendered fat in the skillet.

Add the minced shallot to the bacon fat and cook 1 minute until fragrant. Add the wild mushrooms and sauté over medium-high heat until they release their liquid and that liquid evaporates and the mushrooms brown, about 6–8 minutes. Season mushrooms lightly with salt and pepper to taste. Stir in the cooked bacon and chopped parsley, then remove from heat and keep warm.

When the short ribs are tender, transfer the ribs to a platter and tent with foil to keep warm. Skim excess fat from the surface of the braising liquid with a spoon. Discard thyme sprigs and bay leaves.

Place the braising liquid on the stovetop over medium-high heat and reduce until it thickens slightly and coats the back of a spoon, about 6–8 minutes. Whisk in the cold unsalted butter, one tablespoon at a time, to mount the sauce and give it a glossy finish. If the sauce needs more depth, stir in the optional demi-glace earlier or a splash more stock. Taste and adjust seasoning with salt, pepper, and 1 teaspoon red wine vinegar to brighten.

Return the short ribs to the sauce to warm briefly (1–2 minutes). Spoon the mushroom-and-bacon mixture over the ribs or serve on the side. Garnish with the remaining fresh parsley.

Serve the braised short ribs over mashed potatoes, buttered noodles, creamy polenta, or crusty bread to soak up the sauce. Leftovers keep refrigerated for up to 3 days; reheat gently to avoid drying the meat.